豉油皇明虾 Soy Sauce Prawn
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- Опубліковано 12 вер 2024
- 这菜的主要调味料是豉油皇/上等头抽。因为豉油很容易炒焦,虾只出锅前才加入拌炒片刻,豉油皇明虾就可以漂亮上桌啦!
分量:5-6人份
准备时间:10分钟
煮时:15分钟
材料A:
12只/ 400克 大明虾
1段 幼姜(去衣剁末)
1粒 大葱头 (去衣切4边,剥开)
3棵 葱(切段)
2汤匙 油
调味料B:
1茶匙 黑酱油
2汤匙 上等酱油/头抽/豉油皇
1汤匙 热水
少许 糖
准备功夫:
1. 大明虾去须和肠泥
2. 把调味料B混合待用
做法:
1. 烧热锅,加入1汤匙油
2. 下明虾,煎至两面变色/熟, 出锅待用
3. 同样的锅,加1汤匙油待热
4. 加入姜末,炒匀爆香
5. 下大葱头和明虾,炒匀
6. 加入调味料和葱段, 快炒片刻
7. 熄火上桌
Friendly reminder to add the premium soy sauce later when you fry this soy sauce prawn.
Portion: 5-6 pax
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients A:
12 pc / 400g big ming prawn
1 pc ginger (peel off skin, slice it)
1 pc red onion (peel off skin, slice it)
3 stalk spring onion (dice it)
2 tbsp cooking oil
Seasoning B:
1 tsp dark soy sauce
2 tbsp premium soy sauce
1 tbsp hot water
Some sugar
Preparations:
1. Devein the ming prawns
2. Mix all seasoning B well and set aside
Steps:
1. Heat the wok, add 1 tbsp of cooking oil
2. Add ming prawn, fry until cooked, retrieve and set aside
3. With the same wok, add 1 tbsp of cooking oil
4. Add ginger and saute
5. Add red onion and ming prawn, fry evenly
6. Add seasoning B and spring onion, fry quickly
7. Turn off the gas, it’s done!
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很详细的食谱❤
简单,好看 , 又好吃👍😋
还很隆重🤣
⁰
@@NanyangKitchen l
快靚正 非常好👍👍👍
还好好味🤤
Thanks. Good presentation !!!
Thank you for watching!
好吃🤤🥰👌👌👌
配饭吃超正🤤
@@NanyangKitchen 不能同意你/您更多了😁😁😁✌️✌️✌️
不要去掉虾背上的绿色东西, 它是虾膏, 煮熟后会变成橙色
青青的以为是大便,原来是虾蛋🤣 我太不识货啦,下次必留😁
Yummy 😋
Do we need to marinate the prawn before deep fry? Thanks
For this recipe we didn't marinate
🉐🉐🉐👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻
真系几得噶!
Silicone 的 铲子 什么牌子
Stoneline Malaysia 👍
虾煮太久肉质会硬😊
是的,虾转红色时通常都熟了,再煎下去就老了。只是如果虾是大只的话,里面也可能还熟不透。还在揣摩着更好的方法去判断虾只全熟即出锅的最佳时刻,你有贴士的话,快来分享下😊
蝦身只要一弯曲就熟了
参考mr. Hong kitchen的白灼虾
Shouldnt remove the green thing !!! One of prawn key goodness !!!
It's your call if you wanna keep it 😅
What do you mean, nanyang kitchen? 🤔🙋